Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

Mattia, Carla Di; Sacchetti, Giampiero; Mastrocola, Dino; Pittia, Paola

doi:10.1016/j.foodres.2009.05.017

Cited by 123 publications

(99 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The presence of the phenolic antioxidants seems therefore to improve the emulsifying capacity of the systems containing Tween 20 and this effect is likely ascribed both to their amphiphilic nature and to the presence of the surfactant that might have promoted the transposition of all the compounds at the oil/water interface. This result is in agreement with those previously achieved in catechin added Tween 20-olive O/W emulsions, 22 even though of different entity, and confirms the importance of the amphyphylic properties of phenolic compounds in affecting the dispersion degree of O/W emulsions. The most significant effect was observed as due to the addition of oleuropein (Figure 3a), and this result is in agreement with those obtained from the interfacial tension measurements and it can be supposed that antioxidantsurfactant might have interacted to form complexes characterized by higher interfacial activity.…”

Section: Resultssupporting

confidence: 92%

See 1 more Smart Citation

Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type

2010

View full text Add to dashboard Cite

The aim of this study was to evaluate the interfacial behavior of syringic acid, tyrosol and oleuropein, phenolic antioxidant compounds naturally present in olives and olive oils, and their ability to influence the stability to lipid oxidation of olive oil O/W emulsions. To test also the interactions of these molecules with other components and the effects on their activity, two different surfactants were used to prepare the olive oil emulsions, Tween 20, and a whey protein concentrate (WPC). All the antioxidants affected the olive oil/water interfacial tension; among them, oleuropein showed the highest interfacial activity and, thus, is supposed to locate at the interface. In emulsified state, the presence of the phenolic compounds in WPC emulsions did not cause any significant effect on the dispersion degree if compared to the control whilst a general improvement was observed in Tween 20-emulsions, in particular when oleuropein was added systems. The antioxidants were thus proven not to impair the dispersed structure but rather to improve it. As regards the oxidative stability, the antioxidants under investigation caused the occurrence of similar induction phases in the hydroperoxides production not observed in the control emulsions. In the case of secondary oxidation products, the highest inhibition was achieved in both the emulsified systems by oleuropein. In general, however, a lower amount of both primary and secondary oxidation products were observed in WPC emulsions than in Tween 20-emulsions likely due to the antioxidative effect of whey proteins.

show abstract

Section: Resultssupporting

confidence: 92%

“…To this regard, recent studies 22,23 investigated the effect of the addition of phenolic antioxidant compounds characterized by different polarity (catechin, gallic acid, quercetin) on the colloidal properties and the oxidative stability of olive oil oil-in-water emulsions made with Tween 20 and/or β-lactoglobulin.…”

Section: Introductionmentioning

confidence: 99%

Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type

2010

View full text Add to dashboard Cite

show abstract

“…There have been a number of recent reviews focusing on the encapsulation of the more widely used polyphenols, discussing their effectiveness, variations, developments and trends (Barras et al, 2009;Das, Ng, 2010;Di Mattia et al, 2009;Dube et al, 2010;Ersus, Yurdagel, 2007;Fang et al, 2006;Hu et al, 2008;Kosaraju, Dath, Lawrence, 2006;Laine et al, 2008;Liang et al, 2011;Lucas-Abellan et al, 2007;Mourtzinos et al, 2007;Shi et al, 2007;Shutava et al, 2009;Tommasini et al, 2005;Zhang, Mou, Du, 2007;Xiong et al, 2006;Yu, Huang, 2010).…”

Section: Introductionmentioning

confidence: 99%

Alginate-pomegranate peels' polyphenols beads: effects of formulation parameters on loading efficiency

Zam

Bashour

Abdelwahed

et al. 2014

Braz. J. Pharm. Sci.

View full text Add to dashboard Cite

Calcium alginate beads containing pomegranate peels' polyphenol extract were encapsulated by ionic gelation method. The effects of various formulation factors (sodium alginate concentration, calcium chloride concentration, calcium chloride exposure time, gelling bath time maintaining, and extract concentration) on the efficiency of extract loading were investigated. The formulation containing an extract of 1 g pomegranate peels in 100 mL distilled water encapsulated with 3 % of sodium alginate cured in 0.05 M calcium chloride for 20 minutes and kept in a gelling bath for 15 minutes was chosen as the best formula regarding the loading efficiency. These optimized conditions allowed the encapsulation of 43.90% of total extracted polyphenols and 46.34 % of total extracted proanthocyanidins. Microencapsulation of pomegranate peels' extract in calcium alginate beads is a promising technique for pharmaceutical and food supplementation with natural antioxidants.

show abstract

“…4a, the hydroperoxide concentration was highest at the lowest concentrations of OMW polyphenols and WPI. This result was expected as biophenols are added to retard lipid oxidation in emulsions, but also some milk proteins are reported in literature to exert some antioxidant activity (Di Mattia et al, 2009;Sun & Gunasekaran, 2009;Tong, Sasaki, McClements, & Decker, 2000). Interestingly, an interactive effect was noticed at the highest concentrations of both groups of compounds which caused an increase of PV value.…”

Section: Lipid Oxidation and Cloudiness Valuementioning

confidence: 59%

“…The range of concentrations of the hydrocolloids and OMW phenolics were chosen according to previous works (Di Mattia, Sacchetti, Mastrocola, & Pittia, 2009;Sun et al, 2007). In particular, the minimum and maximum concentration of OMW biophenols were chosen based on previous literature regarding the natural content of olive oil biophenols , and calculations were made to mimic similar amounts expressed as hydroxytyrosol emulsions (Caporaso et al, 2016).…”

Section: Experimental Designmentioning

confidence: 99%

Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Caporaso

Genovese

Burke³

et al. 2016

Food Hydrocolloids

View full text Add to dashboard Cite

Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate 20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and xanthan gum at pH 7. The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points.The effects of OMW phenolics, WPI and xanthan gum were statistically significant on emulsion creaming rate, viscosity, PV, TBARS and cloudiness. Second-order polynomial models were obtained for predicting these responses, resulting in good performances especially

show abstract

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

Cited by 123 publications

References 39 publications

Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type

Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type

Alginate-pomegranate peels' polyphenols beads: effects of formulation parameters on loading efficiency

Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Contact Info

Product

Resources

About